Cooking pots and earthenware pots were important items in European kitchens. They were used to cook "sop," soups, hotpots and stews.

Cooking pot, 17th century Slip earthenware, glazed inside (left) Lid, Ministère de la Culture et des Communications du Québec, Archaeological Collection (right) Reproduction made by G. Hancock, Canadian Museum of Civilization, Living History Collection Photo: Steven Darby, Canadian Museum of Civilization

This traditional dish of the early seventeenth century was the favourite meal of King Henri IV (1589-1610):

La poule au pot Stuff the chicken with a mixture prepared as follows: Beat the eggs in a large bowl, add the breadcrumbs, chopped parsley and liver, ham, bacon and shallots. Add salt and stir. Once stuffed, truss the chicken, place it in the pot of boiling salted water, and cook, covered, over a moderate heat. After 30 or 40 minutes, add the vegetables. Continue to cook for another 25 or 30 minutes.

Adapted from La cuisine de la bonne ménagère

Three-legged pot, 17th century Glazed earthenware (left) Original without feet, Ministère de la Culture et des Communications du Québec, Archaeological Collection (right)Reproduction made by G. Hancock, Canadian Museum of Civilization, Living History Collection Photo: Steven Darby, Canadian Museum of Civilization

As a first course, a sop was served, made by pouring chicken stock over slices of toasted bread in a soup bowl. For the main course, the chicken was chopped into pieces, the vegetables were placed around it, and the stuffing was cut into slices. A few spoonfuls of the sop would be ladled over the dish.